Whenever I run in the summer I crave juice… and popsicles. In high school I’d guzzle those Little Hug drinks (blue raspberry, please) after cross-country practices, then finish my sugar rush with a freeze pop or two—the kind in the plastic bag. That’s why I’m making August a month-long popsicle party! I’ll make a different flavor each week, and I might even share if I’m feeling nice.
Nothing satisfies my summer sweet tooth quite like fudgsicles. I loved them so much as a kid that I’d eat them for breakfast—a very balanced meal, if you ask my 12-year-old self. So it’s only natural that I kicked off week one with some fudgy homemade goodness.
Big shout-out to Denise at Sweet Peas & Saffron for sharing the easiest fudgsicle recipe ever. Her frosty treats only call for four ingredients—three if, like me, you’re too impatient to roll them in toasted coconut before eating. All I did was blend some coconut milk, Nutella and powdered sugar together, pour the mix into my pretty new purple popsicle molds and wait for them to freeze overnight.
Look, guys, I made these!
Because I was too impatient to read the instructions for my molds, I didn’t run these beauties under warm water before trying to remove my first one. I panicked when the stick came out sans fudge pop, but then on second try…
It’s a fudgsicle, that I made! You can bet I’ve been eating these after my runs all week. I already can’t wait to make a new batch of frozen noms next week.